Catching Up
May. 12th, 2008 08:48 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
shipperxDamn scary storms this weekend. Weirdest thing was, the storm was so loud (with a frightening amount of lightening) and the tornado siren went off that I woke up, jumping all the way out of bed at 2am. Turned on the TV and the weathermen said that the tornado warning was for a different area of the county, and they hadn't actually found a tornado. Anyway, violent storm aside, no imminent danger seemed to be in the offing. Anyway, now awake, I walked into the study and looked out the front window... and my wrought iron mailbox was mangled. I came home at 11:30 and it was dark. So I'm wondering whether someone ran into my mailbox during the day when I wasn't there and I simply didn't notice, though when I checked out the mailbox on Sunday morning there was no sign that any wheel had rolled over the grass, and there wasn't a mark on the mailbox. So either the mailbox was hit by a car which miraculously caused no other damage except to mangle the wrought iron post of the mailbox without disturbing the grass or the paint, or my mailbox was hit by the world's tiniest tornado because I had no other damage. Weird.
Mother's Day we had a cook-out. And I thought the dessert that I made was quite successful (and convenient as I was able to make it the day before), not too sweet but quite creamy.
From Bon Appetite's April 2002 edition
Pana Cotta with Strawberries and Balsamic Vinegar
2 tablespoons water
1 1/4 teaspoons unflavored gelatin
2 cups whipping cream
1 1/4 cups plain goat's-milk or whole-milk yogurt (I used strained 2% fat Greek Yogurt and it worked great)
1 teaspoon vanilla extract (I also used a vanilla bean)
1/2 cup sugar (on my unrefined/organic kick that I've been living by the last few months, I used local honey augmented with some demerara/raw sugar)
Strawberries, thinly sliced
3 tablespoons balsamic vinegar (I used the white balsamic, which is really just a white wine vinegar)
1 tablespoon sugar (I used honey)
1/2 teaspoon freshly ground black pepper (this was the ingredient that intrigued me. You actually don't notice it when eating it)
For panna cotta:
Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat (I split open a vanilla bean, removed the filling and dumped both into the boiler(, stirring until sugar dissolves and cream comes to simmer. Remove from heat. (Removed vanilla bean) Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.
For strawberries:
Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.
Will confirm that it was yummy.
Mother's Day we had a cook-out. And I thought the dessert that I made was quite successful (and convenient as I was able to make it the day before), not too sweet but quite creamy.
From Bon Appetite's April 2002 edition
Pana Cotta with Strawberries and Balsamic Vinegar
2 tablespoons water
1 1/4 teaspoons unflavored gelatin
2 cups whipping cream
1 1/4 cups plain goat's-milk or whole-milk yogurt (I used strained 2% fat Greek Yogurt and it worked great)
1 teaspoon vanilla extract (I also used a vanilla bean)
1/2 cup sugar (on my unrefined/organic kick that I've been living by the last few months, I used local honey augmented with some demerara/raw sugar)
Strawberries, thinly sliced
3 tablespoons balsamic vinegar (I used the white balsamic, which is really just a white wine vinegar)
1 tablespoon sugar (I used honey)
1/2 teaspoon freshly ground black pepper (this was the ingredient that intrigued me. You actually don't notice it when eating it)
For panna cotta:
Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat (I split open a vanilla bean, removed the filling and dumped both into the boiler(, stirring until sugar dissolves and cream comes to simmer. Remove from heat. (Removed vanilla bean) Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.
For strawberries:
Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.
Will confirm that it was yummy.
